Aug. 04--You wouldn't dream of messing with Mom's potato salad recipe, the one that uses a small mountain of mayo, and maybe a little more for good measure. And you shouldn't. But if you'd like to present a lighter option alongside the classic at your next picnic, the tried-and-true recipe below will have guests digging in for seconds.
It's part of our latest cookbook, "Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More," a compilation of more than 100 recipes collected from the Chicago Tribune's archives. All tested in the Tribune's test kitchen, the recipes include everything for summer entertaining: cocktails, appetizers, quick salads, grilled entrees, plenty of sides and desserts. The hardcover book, published by Evanston-based Agate Surrey, is $24.95, wherever cookbooks are sold and also at http://store.chicagotribune.com.
To celebrate summer and "Summer Cooking," we're publishing a recipe a week from the book, through Labor Day. So this weekend, break out the olive oil and mustard and try something new with the taters on your counter. Happy picnicking.
mconrad@chicagotribune.com
Twitter @marissa_conrad
Potato salad nicoise
Prep: 30 minutes
Cook: 25 minutes
Makes: 6 servings
A classic salade nicoise, named for the city of Nice in the south of France, is a composed plate with the ingredients in this recipe. Here, they have been mixed together to make a lively potato salad. Developed in the Tribune test kitchen.
2 pounds new red potatoes
4 ounces thin green beans, cut into 1/2-inch pieces
1 can (6 ounces) albacore tuna, drained
1 large tomato, peeled, seeded, diced
1 anchovy fillet, minced
1/2 cup pitted, sliced black Kalamata olives
1 tablespoon each: white wine vinegar, minced parsley
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
1/2 shallot, minced
Salt, freshly ground pepper
2 hard-cooked eggs, sliced
1. Place potatoes and salt in large pot; fill with cold water to cover. Heat to boil; simmer potatoes until tender, about 18 minutes. Add green beans; cook 2 minutes. Drain; set aside to cool slightly. Cut potatoes into quarters. Place potatoes, beans, tuna, tomato, anchovy and olives in large bowl; toss to combine. Set aside.
2. Whisk together vinegar, parsley and mustard in small bowl; slowly whisk in oil. Whisk in shallot, and salt and pepper to taste. Pour over potato mixture; gently toss to coat. Garnish with eggs.
Nutrition information per serving: 265 calories, 13 g fat, 2 g saturated fat, 80 mg cholesterol, 24 g carbohydrate, 14 g protein, 290 mg sodium, 4.3 g fiber
